Strawberries and poppy seeds join forces to make a winning salad topper. Keep refrigerated for up to one week.
1 cup quartered fresh strawberries
2 tablespoons granulated sugar
5 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
How to Make It
Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.